A list of the contents of this article:

The way to make soybean paste

1. Ingredients: soy beans, soy sauce, salt, monosodium glutamate, cooking wine, oyster sauce and so on. First of all, we soak the soybeans in clean cold water. When the soybeans are obviously bigger and the particles are full, put them in the blender and stir them into a paste.

2. Prepare ingredients: soybeans, ginger, garlic, chili powder, salt, cooking wine, pepper, star anise, sugar. After washing the soybeans, blanch them in the pan, remove and filter the water, dice the ginger, dice the garlic, and set aside the minced pepper. Stir-fry star anise and pepper in a pan, then remove and beat into powder with a grinder or other methods. Heat the oil in the pan and fry the soybeans slowly over low heat. Keep turning during the period to avoid pasting the pot.

3. Main ingredients: 250 grams of soybeans. Excipients: 2 teaspoons oil, 1 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons monosodium glutamate, 2 teaspoons sweet noodle sauce, 1 teaspoon ketchup, 2 teaspoons cooking wine, 2 teaspoons sugar, right amount of spring onion and ginger, 1 teaspoon oyster sauce. Wash the soybeans and soak them in cold water. Soak until the soybeans are full. Soak the soybeans into a juice cup and add the right amount of water.

What's the sauce for soy sauce?

Soybean paste, also known as soybean paste, soybean paste, is a traditional sauce in China, which is made from fried, ground and fermented soybeans. Yellow sauce has a strong flavor of sauce and ester, salty and sweet palatable, used for jiao, stew, steaming, stir-frying, mixing and other cooking methods, but also with meals, clean food and so on. Materials: soybeans, flour, salt, ginger, cumin, orange peel. Practice: after removing impurities, soak the soybeans in clean water and steam until they are mushy.

If the soy sauce is too salty, try the following ways to adjust the taste: add sugar: sugar can neutralize the salty taste of the soy sauce, making the taste more balanced. You can add the right amount of sugar, stir well, then taste it, and then add the right amount of sugar as needed. Add vinegar: vinegar can neutralize the salty taste of soy sauce and add layers to the taste.

-soybeans: 200 grams-green bean paste: 50 grams-salt: right amount-sugar: right amount-cooking wine: right amount-chopped onions, ginger and garlic: appropriate steps: soak the beans in water for 6-8 hours, then remove and set aside. Put the soybeans into the pot, add the right amount of water, bring to a boil and turn to low heat to cook, during which you can use a shovel to remove the foam. Remove the boiled soybeans, control the water and cool them.

How to make the soybean paste that people in the countryside like to eat?

1. Soybean paste is a traditional sauce in China, which is made from fried soybeans, ground and fermented. It has a strong flavor of sauce and ester, and is suitable for the cooking of many kinds of dishes. It is also a common ingredient of noodles soybean paste. To make soybean paste, you first need to prepare 500g soybeans, 1000 grams of water and 180g salt. Soak the soybeans until they are swollen and wrinkle-free, rinse and cook for about 1 hour until the beans are ripe but not too rotten.

2. Soak the soybeans and expand without wrinkles, rinse with clean water several times, cook in the drawer for about 1 hour, then cease fire and cool naturally. Don't steam too bad, just cook it! Control the dry moisture of soybeans, lower the temperature to less than 40 ℃, inoculate soy sauce koji essence, mix the koji essence and flour (diluted 2-3 times), mix well with soybeans, let soybeans dip in flour. Put the mixed soybeans in a clean box.

3. After removing impurities, soak the soybeans in clean water and steam until they are mushy. Pour the bean material on the mat, mix it with the flour, spread it into a thickness of about 3 centimeters, turn it once a day at a room temperature of 25-30 ℃, and then let it ferment. The dark yellow bacteria can grow in about three or five days, and the sauce is made by drying outside.

4. The first step: to cook soybeans to make sauce, choose clean and mildew-free soybeans, wash them and soak them in clean water overnight, then cook them in a pressure cooker or ordinary pot the next day.

5, soybean paste home production method ingredients: one jin of soybean flour, one jin of cold boiled water 4 taels of salt. How much sauce do you want to make according to this recipe? Practice: on a continuous sunny day, take a jin of soybeans and wash them in clean water one day in advance. The next day, it was cooked and cooked. Cook for as long as possible. Pick up and drain the water and cool it thoroughly.

How to make soy sauce now?

Materials: soybeans, chili, oil, ginger, bean drum, rock sugar, salt, light soy sauce, soy sauce, onion. Wash the beans and soak them one night in advance, then put them into the rice cooker the next morning and cook for three hours and then simmer for five or six hours. Use a kitchen knife to cut the chili onions into small cubes and minced ginger. Pour oil into the pan, add minced ginger and saute, then add diced onions. Keep stir-frying, stir-fry the chili until soft and rotten.

2. Wash the soybeans, control the dry moisture, stir-fry them in a wok and stir-fry them (pepper and dried pepper together), then grind them into powder with a food processor. Then add a little sugar and add enough salt to mix well. Wash the vegetable pepper, cut it into small pieces, beat it into a paste with a food cooking machine, mix it into the above soybean powder, then add the right amount of rice wine, and mix well (note: no water, only pepper paste and rice wine).

3. Raw material formula: soybean 100kg flour 80kg salt 25kg 30kg ginger 2kg cumin 100g orange peel 100g. After removing impurities, soak the soybeans in clean water and steam until they are mushy.

4. The main ingredients for soybean paste are soybean, flour, salt, soy sauce, sugar, ginger, garlic and so on. Soak the soybeans in water for 8-10 hours, then rinse them with clean water, put them into a pot and boil them with water for about 15 minutes, remove and drain. In the treatment of flour, stir-fry the flour in a pan, stir-fry until light yellow, put into a bowl and set aside.

How to make fried soybean paste delicious and convenient

Wash the soybeans and stir-fry them in the pan. Pay attention to the opening of the soybeans, which is the standard when cooked. It tastes crunchy. This step can not be omitted, otherwise the taste will not taste good. Put water in the pot, bring to the boil and stir-fry the soybeans. Boil until the soybeans are soft, then remove the soybeans. Put it on the panel and chop it up with a knife. The more broken the better. Pay attention to the soybeans can not be boiled too soft, the hand squeeze will be broken, light handle can not be broken.

Preparation ratio: 2:1 for soybeans and flour, 1:1 for soybeans and water, 5 jins for soybeans and salt; that is, if 10 jin of soybeans, 5 jin of flour, 10 jin of boiling water and 4 jin of salt; according to this ratio! As soon as the ingredients are ready, you can do it.

Ingredients: soybeans, millet pepper, sweet noodle sauce, spring onions, edible salt. First of all, wash the soybeans we have prepared, pick out some soybeans of poor quality, such as bad soybeans and dried soybeans, and then put them in a container and add the right amount of water to soak the soybeans one night in advance. in this way, the soybeans can fully absorb water. After soaking, remove and drain, set aside.